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Veggie Egg Bites

An image of prepared Veggie Egg Bites made with eggs, Campbell's® Condensed Broccoli Cheese Soup, mushrooms, onion, spinach, tomato and feta cheese.
  • prep time: 15 min
  • total time: 45 min
  • serves: 6 people
  • calories: 192 1 serving

The ultimate meal prep breakfast, these Veggie Egg Bites aren’t just an excellent way to use up leftover produce, they’re easy, too! Just sauté some vegetables (we went with spinach, mushrooms, and tomatoes, but feel free to get creative), divide them among muffin pan cups, and then pour a savory mixture of Campbell’s® Condensed Broccoli Cheese Soup and eggs on top. Add a few finishing touches like feta cheese and your favorite seasonings, and you have convenient, delicious, grab-and-go breakfasts for days. 

Ingredients

  • 8 large egg
  • 1 can (10.5 ounces) Campbell’s® Condensed Broccoli Cheese Soup
  • 1 tablespoon unsalted butter
  • 1/2 cup coarsely chopped baby portobello mushroom
  • 1/2 cup finely diced yellow onion
  • 1/2 cup coarsely chopped fresh spinach (about 1 ounce)
  • 1/2 cup chopped tomato (seeds removed unless using cherry or grape tomatoes)
  • 1/2 cup crumbled feta cheese (about 3 ounces)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Step 1

    Heat the oven to 350°F.  Spray a 12-cup (1 3/4 inch) non-stick muffin pan with cooking spray.

  • Step 2

    Beat the eggs and soup in a medium bowl with a fork or whisk and set aside. 

  • Step 3

    Heat the butter in an 8-10 inch nonstick skillet over medium heat. Add the mushrooms and onion and cook until just tender, about 3-5 minutes. Remove from the heat and mix in the spinach and tomato to wilt slightly. Let the vegetables cool for about 5 minutes and mix in the feta and seasonings.

  • Step 4

    Divide the vegetable mixture among the muffin pan cups, about 2 heaping tablespoons per cup.  Spoon or pour the egg mixture over the vegetable mixture, about 3-4 tablespoons per cup. Bake for about 20 minutes or until set and beginning to brown. Let cool slightly in the pan on a wire rack before serving.

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Calories 192
Total Fat 13 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 266 mg
Sodium 657 mg
Total Carb 7 g
Dietary Fiber 1 g
Sugar 3 g
Protein 11 g
Vitamin D 7 %DV
Calcium 9 %DV
Iron 8 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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